Serves 2 I think the source for this recipe was the magazine, Vegetarian Times. 12 ounces new potatoes, scrubbed, cut into 1-inch pieces½ cup red lentils8 ounces onion, chopped2 teaspoons olive oil1 clove garlic, minced1 teaspoon ground cumin1 teaspoon ground coriander1/8 – ¼ teaspoon hot-pepper flakes1 can (16 ounces) unsalted tomato purée1 teaspoon tomato paste½… Continue reading Lentils, Potatoes and Peas in Indian-Style Tomato Sauce
Tag: red lentils
Red Lentil and Chickpea Chili
6 cups vegetable stock or broth2 tablespoons tomato paste1 tablespoon Dijon mustard2 teaspoons ground cumin½ teaspoon ground turmeric¼ teaspoon cayenne pepper½ teaspoon salt1 pound red lentils1 can (14.5 ounce) diced tomatoes1 sweet onion, diced1 carrot, diced2 celery stalks, diced3 cloves garlic, diced2 bay leaves2 cans (15 ounces each) chickpeas, drained and rinsed¼ cup chopped cilantro… Continue reading Red Lentil and Chickpea Chili
Red Lentils and Rice (Goya)
1 pound dry red lentils2 tablespoons oil1 medium onion, chopped2 cloves garlic, minced1 tablespoon grated fresh gingeror2 teaspoons dried ground ginger2 teaspoons curry powder½ teaspoon ground cumin1 packet chicken bouillon2 tablespoons fresh cilantro, chopped1/8 teaspoon black pepper Cooked rice Sort and wash lentils; set aside. Heat oil in a large saucepan. Add onion and garlic.… Continue reading Red Lentils and Rice (Goya)
Recipes out of the Blond Box 